How do you cook your bacon?

[Keltin]

Ok, primarily, how do you cook your bacon?

[leolady]

Cast iron skillet

[buzzard767]

Sloooowly over low heat in a frying pan or oven bake at 425 degrees for 15-20 minutes. 20 for crispy and that's the way I like my bacon.

[joec]

Cast iron skillet for me 99% of the time but have a grand daughter that makes in a microwave, got the be the limpest stuff I ever saw though it tastes ok.

[BamsBBQ]

non stick skillet. slowly and limp

[RobsanX]

I fry it. :wink:

[suziquzie]

none of the above?
I have a big honkin' electric griddle DH bought me when we moved in here..... I can fit the whole pound on at once and turns out perfect.

[Mama]

"I don't do bacon"? :ohmy:

[suziquzie]

LOL Mama.... that's what I'm screamin'!!!!
:)

[Miniman]

"I don't do bacon"? :ohmy:

Yes, unfortunately there are some people who don't do bacon,some of them don't do meat at all.

Some people also can't eat it on religous grounds.

But we still respect them all.

[suziquzie]

ok besides them....
:)

[leolady]

Yes, unfortunately there are some people who don't do bacon,some of them don't do meat at all.

Some people also can't eat it on religous grounds.

But we still respect them all.

With the exception of my sister who is a complete numbnut.:twak:

[Keltin]

With the exception of my sister who is a complete numbnut.:twak:

:yum::yum::yum::yum:

That really cracked me up!!!

[homecook]

Sloooowly over low heat in a frying pan or oven bake at 425 degrees for 15-20 minutes. 20 for crispy and that's the way I like my bacon.


That's how I do mine!!

[chowhound]

lol, good one Buzz. Which category would your "frying pan" fit in then, SS, non-stick, CI...? I think that's what Keltin was getting at. And Suzi, your electric griddle is probably non-stick, right? That's the only way I've seen them anyway. I'd put a vote up for the cooking surface used.
I voted CI, even though I usually use my griddle.
Last night's bacon precooking for Bam's Buffalo style shrimp.

[Renfro Jones]

non stick stove top

[Keltin]

Last night's bacon precooking for Bam's Buffalo style shrimp.

Did you really have to do that?!?!?! :yum:

That is some good looking bacon. Look how wide it is! Nice!

[chowhound]

Did you really have to do that?!?!?! :yum:

That is some good looking bacon. Look how wide it is! Nice!

lol, last night I was bitchin' about how wide it was. Either that or my shrimp were too small :lol: Try wrapping a wide piece of bacon around a curled shrimp the same size. Pain in the butt!

[joec]

lol, last night I was bitchin' about how wide it was. Either that or my shrimp were too small :lol: Try wrapping a wide piece of bacon around a curled shrimp the same size. Pain in the butt!

You got shrimpy shrimp chowhound, you need something like these, oh and the knife is 8.5" long on the blade. :mrgreen:

[buzzard767]

You got shrimpy shrimp chowhound, you need something like these, oh and the knife is 8.5" long on the blade. :mrgreen:

OT Joe, but who did the handle? Fish? Doesn't really look like his normal stuff but doesn't look like any other custom handler's either.

[buzzard767]

lol, good one Buzz. Which category would your "frying pan" fit in then, SS, non-stick, CI...?

I use non-stick and DW uses All-Clad SS. Matter of preference but I've gotten the SS too hot in the past. Call me Mr. No Patience.

[lilylove]

start with a cold pan... fry at a low heat... under cook just a bit.

I do a few pounds every time and freeze some. I take it out then warm it up in the microwave since, it's undercooked the microwaving doesn't over cook it... :)

[joec]

OT Joe, but who did the handle? Fish? Doesn't really look like his normal stuff but doesn't look like any other custom handler's either.

Yes it was Fish and the knife is a Misono 210mm UX10 gyuto, the first I got from him. He also did a Tojiro PM for me a bit different than his usual style shown below.

[chowhound]

Boy you got that right JoeC, but they were $11.98 for 2 lbs compared to $28/2 lbs that were only slightly bigger. I was saying something at the store and was told that there might have been another seafood market that opened up in Erie. We used to have three, now we have none. Go figure. Those are some nice looking shrimp you got there.

Hey Keltin, you didn't include microwave bacon pans (lol). I still have mine back from when microwave cookware was the rage.

[Keltin]

I use non-stick and DW uses All-Clad SS. Matter of preference but I've gotten the SS too hot in the past. Call me Mr. No Patience.


Same here!!! :thumb:

[buzzard767]

Yes it was Fish and the knife is a Misono 210mm UX10 gyuto, the first I got from him. He also did a Tojiro PM for me a bit different than his usual style shown below.

I sure wish he was still around as I have two knives I'd love to have him rehandle in his own special style..

[Keltin]

Hey Keltin, you didn't include microwave bacon pans (lol). I still have mine back from when microwave cookware was the rage.

Yep, microwave is up there. I've actually used one of those bacon trays a few times. They work pretty good to be honest. :hide:

[joec]

Boy you got that right JoeC, but they were $11.98 for 2 lbs compared to $28/2 lbs that were only slightly bigger. I was saying something at the store and was told that there might have been another seafood market that opened up in Erie. We used to have three, now we have none. Go figure. Those are some nice looking shrimp you got there.

Hey Keltin, you didn't include microwave bacon pans (lol). I still have mine back from when microwave cookware was the rage.

I actually get these shrimp for Kroger's a few times a year, but then I buy them out when I see them. These are my first choice for coconut shrimp due to their size. Oh and those 4 without the head weight almost exactly one pound.

[chowhound]

oops, missed that the first time I read it, K.
Yep. I've done it in the microwave, too. Covered with a paper towel. That's why I still have my microwave pan, just in case the mood strikes me again (lol).

[QSis]

Primarily, I bake it in the oven on two long racks over two cookie sheets, so I can do a whole pound at once. I undercook it a little, so when I nuke it as I need it, it's done just right.

But the flavor of cherry-smoked bacon on the smoker is a cherished treat in the summertime! Try this with a sandwich of homegrown tomatoes and Hellman's mayo ............ AMBROSIA!

Lee

http://img22.imageshack.us/img22/8572/baconcherrysmokedj.jpg (http://img22.imageshack.us/my.php?image=baconcherrysmokedj.jpg)

[chowhound]

I thought ambrosia was that green stuff with little marshmallows in it?
No,,, come to think of it, I think you've got it right.
:tongue: :thumb:

Primarily, I bake it in the oven on two long racks over two cookie sheets, so I can do a whole pound at once. I undercook it a little, so when I nuke it as I need it, it's done just right.

But the flavor of cherry-smoked bacon on the smoker is a cherished treat in the summertime! Try this with a sandwich of homegrown tomatoes and Hellman's mayo ............ AMBROSIA!

Lee

http://img22.imageshack.us/img22/8572/baconcherrysmokedj.jpg (http://img22.imageshack.us/my.php?image=baconcherrysmokedj.jpg)

[BamsBBQ]

looks great QSIS... throw some brown sugar and cayenne on that bacon and you have Pig Candy...yummy

[Derek]

Ok, primarily, how do you cook your bacon?Hey Kelt, How come you don't have a n option where I can pick 2 items? because I cook my bacon on a grill and in a cast iron skillet.

[Caitlin]

In a cast iron skillet on the stove top with another one on top so it don't curl up.

[Keltin]

Primarily, I bake it in the oven on two long racks over two cookie sheets, so I can do a whole pound at once. I undercook it a little, so when I nuke it as I need it, it's done just right.

But the flavor of cherry-smoked bacon on the smoker is a cherished treat in the summertime! Try this with a sandwich of homegrown tomatoes and Hellman's mayo ............ AMBROSIA!

Lee

http://img22.imageshack.us/img22/8572/baconcherrysmokedj.jpg (http://img22.imageshack.us/my.php?image=baconcherrysmokedj.jpg)


Oh Good Lord! Now I'm in heaven!!!

[Keltin]

Hey Kelt, How come you don't have a n option where I can pick 2 items? because I cook my bacon on a grill and in a cast iron skillet.

Thought of that, but "primarily" means that one of them has to be #1 and the others are less than that. So there will always be one way that is done the most.

I've done it every way on the poll, but I had to pick CI because that is how I do it most often.

[Keltin]

In a cast iron skillet on the stove top with another one on top so it don't curl up.


Which so reminds me of something I was going to bring up earlier and forgot.

Does anyone use a Bacon Press? DW brought one home from a yard sale once. An old, nice, heavy cast iron job with a Pig embossed on the press side. Had a nice wooden handle, and was well seasoned. I never used it, but kept it around for decoration. Recently had to box it up and put it in storage because of the remodel. I hope I can find it again!!

Anyone have or use a Bacon Press?

[joec]

I had one for a long time and loved it but some where in one of our moves it got lost. It keeps the bacon flat and helps it cook evenly. I suspect a lot of restaurants use them also as I see a lot of perfectly flat bacon.

[RobsanX]

Actually I usually fry it in a big non-stick pan because it's the biggest pan I have and I can lay 6 pieces flat in it...

[gadzooks]

I usually use bacon as an ingredient, so I cut the rashers in half and separate them, then put the whole pound package in a saucepan and cook on the stovetop. The bacon gets deep-fried, and can then go into eggs, gravy, or on the side, but it's curled up half-rashers. The fat goes into biscuits, with some for the gravy, some to fry eggs, taters.

[Sass Muffin]

Bacon- (when I ate the real thing)
Always in a cast iron skillet, strips lying side by side and neatly turned until crispy.
Sometimes I'd do it in the microwave, 6 strips at a time on paper towels and plate covered... (messy!)

When I make the fakey bacon product, it must be fried in a little oil in a cast iron skillet in order to crisp it to my liking and taste like bacon.

Gawd, now I want a BLT...

[AllenOK]

At home, usually I use a cast iron skillet. I have a large electric griddle, and have been known to use that.

At work, we bake our bacon.

[BamsBBQ]

we use to use a bacon press on the grill in the restaurant.

if your DW comes across another one like that let me know..lol

if its got pigs on it, i want it...lol

Which so reminds me of something I was going to bring up earlier and forgot.

Does anyone use a Bacon Press? DW brought one home from a yard sale once. An old, nice, heavy cast iron job with a Pig embossed on the press side. Had a nice wooden handle, and was well seasoned. I never used it, but kept it around for decoration. Recently had to box it up and put it in storage because of the remodel. I hope I can find it again!!

Anyone have or use a Bacon Press?

[bigjim]

I use a double burner stovetop CI grill and press the baon with a 10 inch square CI skillet. Slow cooking is the key for me.

[rickismom]

That's how I do mine!!

Me too, once I started baking bacon, I'll never go back to frying :brows:

[ted bailey]

Cast iron skillet with a paper towel over it to reduce the grease from floating all over the place

[Luckytrim]

Ok, primarily, how do you cook your bacon?


Cast Iron skillet:thumb:

[TexasGirl]

I don't do bacon!!

























http://i40.photobucket.com/albums/e228/texasgirl1107/ROFLMAO-1.gif

[Love2"Q"]

cast iron skillet here ...

[buckytom]

i just made 6 slices in the nuker on a microwave bacon tray.

http://ecx.images-amazon.com/images/I/31GGQ2YES9L._SL500_AA280_.jpg

it's about as easy as you can do it, and come out with perfect bacon every time without paying any attention to it. just set it on high for 3 minutes for soft bacon, 4 minutes for crispy. most of the fat drains down into the reservoir, so you can still save it for cooking other things.

[Keltin]

i just made 6 slices in the nuker on a microwave bacon tray.

http://ecx.images-amazon.com/images/I/31GGQ2YES9L._SL500_AA280_.jpg

it's about as easy as you can do it, and come out with perfect bacon every time without paying any attention to it. just set it on high for 3 minutes for soft bacon, 4 minutes for crispy. most of the fat drains down into the reservoir, so you can still save it for cooking other things.


That's the one I used to have! It works very well!

[Galvatron]

I voted non-stick pan as thats the norm but lets be honest----is there a bad way to cook Bacon...love the stuff:yum::yum::yum::chef:

[TexasGirl]

Galvatron, you've been absent for a month and we talk about bacon and come back!!:yum::yum::yum:

[Galvatron]

Galvatron, you've been absent for a month and we talk about bacon and come back!!:yum::yum::yum:


Add Beer to the conversation and im all yours:yum::yum::yum::whistling:

[TexasGirl]

whatcha drink??:brows::mrgreen:Add Beer to the conversation and im all yours:yum::yum::yum::whistling:

[Galvatron]

whatcha drink??:brows::mrgreen:

What ya got??

[TexasGirl]

Got Bud, lol

[Galvatron]

Got Bud, lol

You open the Bud and i will bring a night cap:thumb:

[TexasGirl]

You're on!!:clap:You open the Bud and i will bring a night cap:thumb:

[Galvatron]

You're on!!:clap:

GRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR RRRRRR.... Jeez im blushing :tiphat:

[TexasGirl]

Aww, don't do that!!:kiss:

[Deelady]

I use a nonstick skillet with a heavy glass press. I love it because I can see the bacon through the press so it doesnt burn!

[Keltin]

I use a nonstick skillet with a heavy glass press. I love it because I can see the bacon through the press so it doesnt burn!

Never heard of a glass press before. That's cool!

[Deelady]

Never heard of a glass press before. That's cool!


QVC baby!! ;)

http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K15223.desc.Cooks-Essentials-Hardcoat-Enamel-II-85-JapaneseSkillet

[TexasGirl]

that IS cool!!

[lifesaver91958]

i use an electric skillet... comes out perfect every time.